- May 2005
- 1 x classic white sauce (see recipe)
- Good handful flatleaf parsley (or curly parsley)
- Chop the parsley – somewhere between roughly and finely – and add to the finished sauce (see classic white sauce recipe).
The rule of thumb here is to make sure the parsley is very fresh, as it really does make all the difference to the finished sauce. My preference is for flatleaf but you can certainly use curly parsley.
Rate & review
Or, how about...?
Giorgio Locatelli’s cod, parsley sauce and lentils
We asked Giorgio Locatelli to share an Italian recipe to best show off the charms...
Gammon steaks with creamy parsley sauce and root veg mash
This gammon recipe is a cheap eat, but it needn’t be boring thanks to the...
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...